Teriyaki Buddha Bowl
Teriyaki buddha bowls are packed with flavour and overflowing with your daily serve of veggies, making this a delicious and super healthy lunch to have at home, or to meal prep.
Servings 2 bowls
Ingredients
- 2 chicken thigh fillets
- ½ cup teriyaki sauce
- Broccoli
- 1 cup quinoa , cooked
- Edamame
- Superfood slaw*
- Sesame seeds
Dressing
- 3 tablespoons soy sauce
- 1 teaspoon ginger
- 1 tablespoon honey
Instructions
- Chop chicken into small pieces and marinade in the teriyaki sauce for at least 2 hours, or even better overnight.
- Heat a tablespoon of oil in a frying pan and cook chicken until tender and cooked through. Set aside to cool.
- Lightly steam broccoli so it is tender, and allow to cool.
- Assemble the bowls. In your serving bowl, arrange cooked quinoa, broccoli, chicken, edamame, and a bit of the slaw. Sprinkle with sesame seeds.
- In a small jar, add all dressing ingredients and shake. Drizzle over all ingredients. Devour because eating healthy never tasted so good!
Notes
If making ahead, keep dressing separate and drizzle over just before serving.
* I generally use a pre-packaged slaw from the supermarket for convenience for this recipe, but if you want to make it yourself, I recommend using the slaw recipe from this superfood salad.
I also use frozen, cooked edamame. If eating straight away, I'll defrost first, if making for meal prep, I'll just add them to the bowl frozen. By the time you go and eat it they will have defrosted and be perfect.
Vegetarian Option: Swap chicken for tofu.
Vegan Option: Swap chicken for tofu and use a little sugar instead of honey in the dressing.